Baked and fried calzone

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves2
  • DifficultyEasy

For the herb ricotta

500g ricotta
3 tbsp dried basil
3 tbsp dried oregano
15g butter

For the pesto

170g fresh basil
200g pine nuts
175g shredded Parmesan
375ml extra-virgin olive oil
4 to 5 cloves garlic
2 balls store-bought dough
Plain flour (for dusting)
Marinara sauce, for dipping

For the optional fillings

Italian sausage, cooked
Mushrooms, sliced
Onions, sliced
Baby spinach
Roma tomatoes, sliced
Parmesan cheese, shredded
Mozzarella cheese, shredded
2 eggs, beaten, for egg wash, if frying
For the ricotta:
1) Combine ingredients in a large mixing bowl and stir together.

For the pesto:
2) Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.

For baked calzone:
3) Preheat oven to 240C.

4) Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/2-cm thick. Spread a layer of pesto on dough a few inches across, leaving about 2-cm around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a half moon. Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce.

To deep fry:
5) Preheat peanut oil to 180C.

6) Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.
*Cook's Note: 500g of dough yields 2 calzones.

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